Dave Lieberman's Sheet Pan Quiche Lorraine
12 slices bacon
1 small onion, diced
1 dozen eggs
Salt and pepper
¾ pound Gruyere
1 sheet puff pastry
Preheat oven to 350 degrees.
Cut bacon into 1/2 inch pieces and render over high heat in a skillet. When browned, add onion and cook until transluscent. Remove from heat and allow to cool. Meanwhile, beat eggs lightly together with salt and pepper.
Roll out the sheet of puff pastry so that it will fit into a shallow 11x9 baking pan. Lay into baking dish and press around sides.
Add gruyere and the cooled bacon and onion mixture to beaten eggs and pour into pastry.
Bake 35-40 minutes until top and pastry edges are lightly browned and center is set.